Making mashed potatoes seems like a pretty straightforward exercise, right? But maybe not. Have ever had mashed spuds that were gummy, starchy, or just bland? I’m embarrassed to say that I’ve turned out these sorts of mashed spuds more than once.

There are a few reasons why they can end up less than wonderful. It’s not rocket science, but there’s definitely a couple things to know to avoid this disappointment. If you relate at all to my confession, then read on for the secrets to exceptional mashed potatoes. And I thank Jillee of www.onegoodthingbyjillee.com for sharing this well-researched information. She’s given me hope that this year’s Thanksgiving feast will include potatoes people will actually like!

The first way to improve the taste and texture of your mashed potatoes is to use two or three different varieties of potatoes. Doing this allows you to combine a variety of different textures and starch levels, which makes for more interesting and flavorful mashed potatoes.

The second option for enhancing your mashed potatoes is to supplement your potatoes with other root vegetables. You could use turnips, parsnips, sunchokes, or sweet potatoes—whatever you like best! Adding different roots in with your potatoes will also add more flavor and character to your mashed potatoes.

Then there are mashed potato mechanics to know. For instance:

How to cut your spuds. Be careful of the size. Cutting your potatoes into small pieces may make them cook faster, but that’s where the good news ends. Small potato pieces absorb more water than larger pieces during cooking—they get water-logged. The result is watery and bland mashed potatoes. Pieces that are at least 1 1/2” wide is best.

What to do after they’re cooked. Don’t let them linger in the water. It’s important to take them out of the pot as soon as they’re done cooking. The longer cooked potatoes sit in water, the more water they absorb. This leads to the same issues mentioned above—watery, bland mashed potatoes. Be sure to drain them as soon as they’re fully cooked.

What tools to use for mashing. Don’t use a food processor, or electric mixer (whether hand-held or counter-top model). Processing cooked potatoes unlocks all of their trapped starches, which will turn your potatoes into a gummy, glue-like mess. A handheld potato masher is by far the better tool. The wavy kind is great if you like your potatoes a bit lumpy. If you like them really smooth, use a grid-style masher. (Ricers are also another excellent tool for avoiding the gummy-glue result.)

How to add liquids. Whether you prefer adding milk, cream, or chicken broth to your potatoes, be sure to warm the liquid first. Warm liquids combine easier and they help your potatoes will stay warmer, longer.

Jillee concludes her mashed potato tutorial with a tried-and-true tip: She sautés garlic in butter, adds milk, then folds that in to her hot potatoes. Sounds delicious!

I’ll close with my own question. Do you have a special ingredient you like to add to your mashed potatoes?